Grind the Linseed (flaxseed) yourself, or buy it from stores with a good turnover, as ground Linseed turns rancid quite quickly.
1 medium orange sweet potato
(400g), peeled chopped
2 tablespoons ground Linseed
¼ cup (125ml) hot water
180 g (5 ½ ounces) vegan dark chocolate
(70 % cocoa), chopped
1 ¼ cups (200 g) coconut sugar
2 tablespoons cacao powder
1 cup (120 g) almond meal
¼ teaspoon bicarbonate of soda
2 teaspoons instant coffee granules
1 tablespoon boiling water
½ cup (55 g) coconut sugar
20 g (2/4 ounce) vegan dark chocolate (70%)
Chocolate (70% cocoa), chopped
¼ cup 25 g) cacao powder
1.Place Sweet potato in a medium saucepan with enough cold water to cover, bring to the boil. Cook, covered for 15 minutes or until soft. Drain: return to saucepan. Mash until smooth.
2.Meanwhile, Preheat oven to 180°C/350°F. Lightly grease a deep 20 cm (8-inch) square cake pan; line base with baking paper.
3. Combine ground Linseed and the hot water in a small heatproof bowl. Stand for 10 minutes.
4.Place chocolate, sugar, vanilla, the extra water and sifted cacao in a large heatproof bowl over a saucepan of simmering water, stir until until melted and smooth. Remove from heat: stir in mashed sweet potato. Add linseed mixture, almond meal and soda; mix well pour mixture into pan. Make
5.Make espresso sauce.
6.Cut warm brownie into squares.
Serve brownie with espresso sauce, topped with sweet potato peace signs, if you like.